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Loaded Olive Oil Dip with Dates, Feta, and Sun-Dried Tomatoes Recipe

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4.3 from 33 reviews

  • Author: Diane
  • Total Time: 10 mins
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Loaded Olive Oil Dip is a flavorful and vibrant appetizer that combines rich olive oil with tangy white balsamic vinegar, sweet chopped dates, briny olives, savory sun-dried tomatoes, and creamy feta cheese. Perfectly seasoned with fresh thyme and cracked black pepper, this dip pairs wonderfully with crusty bread for a simple yet impressive starter or snack.

Ingredients

Olive Oil Base

  • 1/3 cup olive oil
  • 3 tablespoons white balsamic vinegar

Mix-Ins and Toppings

  • 2 tablespoons chopped sun-dried tomatoes in oil
  • 1 fresh date, pitted and chopped
  • 4 olives, cut in half lengthwise
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons crumbled feta cheese
  • Cracked black pepper, to taste

Instructions

  1. Prepare Ingredients: Gather and prepare all ingredients by chopping the sun-dried tomatoes, pitting and chopping the fresh date, slicing the olives in half lengthwise, and crumbling the feta cheese.
  2. Mix Olive Oil and Vinegar: Pour the olive oil and white balsamic vinegar into a shallow dish. Use a spoon or a chopstick to mix thoroughly to combine the flavors.
  3. Arrange Toppings: Position the chopped sun-dried tomatoes, olives, and chopped dates on different sides of the shallow dish to create an attractive presentation.
  4. Add Herbs and Cheese: Sprinkle the fresh chopped thyme evenly over the arrangement. Top with crumbled feta cheese and finish with a sprinkle of cracked black pepper to taste.
  5. Serve: Serve immediately with your favorite crusty bread for dipping, allowing guests to enjoy the blend of savory, tangy, and sweet flavors.

Notes

  • Use high-quality extra virgin olive oil for the best flavor.
  • Adjust the amount of white balsamic vinegar based on your taste preference for acidity.
  • Feel free to substitute thyme with fresh oregano or rosemary for a different herbal note.
  • This dip is best served fresh but can be refrigerated and served within 1 day.
  • Pair with rustic baguette slices, sourdough, or pita chips for dipping.
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mediterranean

Find it online: https://eatwithdiane.com/loaded-olive-oil-dip-with-dates-feta-and-sun-dried-tomatoes-recipe/